Food in Jars: Preserving in Small Batches Year-Round

Marc Notes:
Includes index.;Eating seasonally has never been so tasty. McClellan shows you how to store all manner of food in jars, with the focus on small batches that make easy projects for a canning novice to tackle. Learn to feed your soul as well as your body.

Biographical Note:
Marisa McClellan is a full time food writer and cooking teacher, and has been blogging about canning, pickling, and preserving on her blog Food in Jars (three times nominated by Saveur magazine for a Best Food Blog award) since 2009. She has published three books about canning, including the bestselling Food in Jars. She lives in Philadelphia with her husband.

Review Quotes:
"Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears.... VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches."-- Library Journal

Publisher Marketing:
Marisa McClellan's first book for accessible home preserving for jams, jellies, pickles, chutneys, and more, as seen on her beloved food blog Food in Jars.

• In the spring: Apricot Jam and Rhubarb Syrup
• In the summer: Blueberry Butter and Peach Salsa
• In the fall: Dilly Beans and Spicy Pickled Cauliflower
• In the winter: Three-Citrus Marmalade and Cranberry Ketchup

Review Citations:

• Library Journal 06/01/2012 pg. 120 (EAN 9780762441433, Hardcover)
• Shelf Awareness 09/04/2012 (EAN 9780762441433, Hardcover)